One-Pot Chicken Pot Pie Fettuccine

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast, bone and skin removed or 236g

• Onions

  Raw

  1 medium (2-1/2" dia) or 110g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalk, medium (7-1/2" - 8" long) or 80g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Wheat flour

  Whole-grain

  8 tbsp or 60g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 cup or 732g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Parsley

  Raw

  2 tbsp or 8g

• Fettucine

  Hannaford

  12 oz or 336g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a dutch oven or large saucepan, sauté chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink. Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simmer, stirring to incorporate pasta underneath the liquid.
2. Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
3. Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!

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